Julee Rosso, Sheila Lukins

Pear Tatin

Preparation info

  • 8

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Traditionally made with apples that have been caramelized, this luscious French dessert also works beautifully with pears. Serve it warm with a scoop of crème fraîche.

Ingredients

Pastry

  • ½ cup unbleached all-purpose flour
  • 1½ teaspoons sugar
  • Pinch of salt

Method

  1. Prepare the pastry: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and using a pastry blender, two knives, or your fingertips, gently work it in until the mixture resembles coarse crumbs. Then sprinkle the ice water over the mixture and quickly work it into a dough. Gather it into a ball, flatten it slightly, cover with plastic wrap, and refrigerate